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CHR-R1

Ruby Chocolate the biggest innovation in the chocolate industry in 80 years. Ruby offers an intense sensorial delight, a totally new taste experience: neither bitter, milky or sweet, but a tension of fresh berry fruitiness and luscious smoothness.

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    40.3%
CHR-T1

Ruby Chocolate the biggest innovation in the chocolate industry in 80 years. Ruby offers an intense sensorial delight, a totally new taste experience: neither bitter, milky or sweet, but a tension of fresh berry fruitiness and luscious smoothness.

  • Range
  • Fluidity
    Low fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    40.3%
CHD-Q00
The perfect value dark chocolate with a mild cocoa taste. All-round rheology for different applications.
  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    47.2%
CHM-N23

Versatile milk chocolate with the perfect rheology to create a thin layer of delicious fine chocolate. A perfectly balanced chocolate with a subtle caramel touch.

  • Range
  • Fluidity
    High fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    37.8%
  • Min. % Dry milk solids
    19.4%
CHW-Q2

Creamy, buttery with a touch of caramel. One of our oldest recipes. Ideal for enrobing and hollow figures.

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    0
  • Min. % Dry cocoa solids
    28.3%
  • Min. % Dry milk solids
    21.9%
CSD-P11STE20

Dark chocolate without added sugar. The sugars in this chocolate are replaced with maltitol dietary fiber blend and the natural sweetener steviol glycosides, also known as stevia, to keep the sweet taste of chocolate. 

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    70.3%
Swiss Dark Chocolate Swiss for Molding

Swiss made chocolate perfect for molding, enrobing and hollow figures. This chocolate is made with only Swiss milk and sugar and has a low cocoa intensity.

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    55.1%
G-PRVP7

Dark compound coating sweet in the start and evolving towards cocoa and bitterness. Has very nice melting properties and fast crystallising.

  • Range
  • Fluidity
    0
  • Cocoa intensity
    0
CHD-M60ZV

Dark chocolate with different application possibilities. Slightly more intense in cocoa notes. Without addition of vanilla.

  • Range
  • Fluidity
    High fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    60%
CHD-Q11BO4

Dark all-round chocolate with the perfect rheology to enrobe or mold the best creations. A perfectly balanced chocolate with mild cocoa intensity and additional butter oil to create a smooth texture and reduce fatbloom issues.

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    52.1%
CHM-Q26

Pale creamy milk chocolate with a base rheology perfect for all-round applications. The lower cocoa liquor content brings out the creamy notes. Perfectly rounded with a sweet note.

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    31.9%
  • Min. % Dry milk solids
    21.1%
CHM-Q1835NV

Light colored milk chocolate with lower cocoa liquor content to create a milky and creamy taste profile. Full focus on the perfect balance between sweetness and a milky sensation.

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    33.6%
  • Min. % Dry milk solids
    18%

Get in Touch

Your Nearest Sales Representatives

Victoria Pitters
  • Food & Beverage manufacturers
1-312-496-7444

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528